Cherry Galette

A cherry galettte might seem like the least appropriate way to use this fruit with it’s short season, however, after much consideration it was the most appropriate option changing this recipe from cherry hand pies to a galette is a much quicker and less fussier option.

One of the core reasons this blog was created was for you, the reader and cook/baker to feel like you can make this in your own kitchen. No fancy or difficult in the majority of recipes is because food should be attainable, it is after all one of the most important things we do with other people.

So a hand pie can feel fiddly and if you want to make this galette into hand pies, the recipe would be an easy adjustable one, the only tip I would suggest is to ensure you refrigerate the hand pies before paking and slicing a little slit into each so the juices have somewhere to go as they bake.

Cherry Galette
Recipe by Roamingtaste
Serves 6

Ingredients:
Dough
2 cups flour
Pinch salt
1/4 cup ice water
150 grams/5.3 ounces butter, cubed into corn kernal size pieces and chilled
Filling
500 grams/1 pound cherries, pitted and halved
1/3 cup superfine/caster sugar

Directions:
Place the flour and salt in a bowl and stir to combine. Add in the cubed butter and rub into the flour until it resembles a buttery crumble mixture.

Add the ice water, a little at a time and combine until a dough has formed and it holds together. Flatten into a circle, wrap and refrigerate for an hour.

Remove from the fridge and place on a lightly floured surface. Roll out to a large circle shape, with approximately 1/4 inch thickness.

Place the pastry of your baking tray and place the cherries in the center and carefully fold over the edges with a small portion at a time, pinching each piece to hold together.

Sprinkle the sugar evenly over the cherries. Refrigerate the galette for 20 minutes.

Preheat the oven to 180°C/350F.

Bake for approximately 1 hour 10 minutes or until lightly golden, covering the top with aluminium foil if it gets too brown.

Remove and allow to cool.

Serve with a scoop of ice cream.

Cherry Galette

Cherry Galette

Yield: Serves 6
Prep Time: 45 minutes
Cook Time: 1 hour 10 minutes
Additional Time: 1 hour 20 minutes
Total Time: 3 hours 15 minutes

Ingredients

  • Dough
  • 2 cups flour
  • Pinch salt
  • 1/4 cup ice water
  • 150 grams/5.3 ounces butter, cubed into corn kernal size pieces and chilled
  • Filling
  • 500 grams/1 pound cherries, pitted and halved
  • 1/3 cup superfine/caster sugar

Instructions

Place the flour and salt in a bowl and stir to combine. Add in the cubed butter and rub into the flour until it resembles a buttery crumble mixture.

Add the ice water, a little at a time and combine until a dough has formed and it holds together. Flatten into a circle, wrap and refrigerate for an hour.

Remove from the fridge and place on a lightly floured surface. Roll out to a large circle shape, with approximately 1/4 inch thickness.

Place the pastry of your baking tray and place the cherries in the center and carefully fold over the edges with a small portion at a time, pinching each piece to hold together.

Sprinkle the sugar evenly over the cherries. Refrigerate the galette for 20 minutes.

Preheat the oven to 180°C/350F.

Bake for approximately 1 hour 10 minutes or until lightly golden, covering the top with aluminium foil if it gets too brown.

Remove and allow to cool.

Serve with a scoop of ice cream.

Notes

Recipe by Roamingtaste

2 comments
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  • Alli

    Love this recipe Sylvie!

    Your picnic looked super gourmet and adorable, I wish I could’ve joined you! Hope your guests knew how lucky they were.

    I’m defintely going to make these but with apples and/or blueberries. Miss youReplyCancel

    • Hey Alli, thanks so much for the kind comments. If you are ever over here then I will have to make them for you. Blueberries would be great, especially after blueberry picking! Miss you too 😉ReplyCancel

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